1Microbiology, Pharmacology, Biotechnology and Environment Laboratory Faculty of Sciences, Ain Chock University of Hassan II, Casablanca, Morocco
2Analytical Chemistry and Physico-Chemistry of Materials Laboratory Faculty of Sciences, Ain Chock University of Hassan II, Casablanca, Morocco
*Corresponding Author: El-Alami Noura, Microbiology, Pharmacology, Biotechnology and Environment Laboratory Faculty of Sciences, Ain Chock University of Hassan II, Casablanca, Morocco, Email: nouriaelalami@gmail.com
Online published on 9 May, 2023.
Thirty-six samples of Moroccan lentils from the 2014 and 2015 harvests were selected in order to evaluate the nutritional characteristics, more precisely the micronutrient content Fe, Zn, Mn, Cu, Ca, Mg, P and K.
The mineral assay was performed using an ICP-AES atomic emission spectrometer. Analysis of the data was performed using the principal component analysis (PCA).
The results showed that these samples are rich in P and K more than the other elements, which also have a good concentration. Analysis of the data using the principal component analysis (PCA) identified the sample with a right balance in the concentration of the elements studied. In addition, the study of the concentration with the aid of the husking seed made it possible to have an idea on which part of the seed the minerals are concentrated. We concluded from this second study that we could use the whole lentil seed as an additive to flour in order to enrich it with minerals and avoid the problems caused by mineral deficiency in the human body.
Atomic emission spectrometer, Food analysis, Food composition, Lentils, Micronutrient, PCA
